Creamy brie topped with our Fig & Roasted Garlic Spread and diced pears makes a divine appetizer for the holidays. Enjoy with toasted sliced baguettes or crackers.
1 (8 oz.) Brie cheese, cold
1 Tbsp. Unsalted butter
1 large Bosc pear, peeled and cut into 1/4-inch dice
2 Tbsp. Red wine
1 tsp. Rosemary, chopped fresh, plus more for garnish
2 Tbsp. Balsamic Vinegar
8 Walnut halves
2/3 jar Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
Slice cheese wheel in half crosswise; place the bottom half on a serving plate and set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in wine, and cook 1 minute more. Add rosemary and Smoky Fig & Roasted Garlic Spread and stir to combine. Remove from heat, and spread pear mixture over bottom half of sliced cheese wheel, reserving 1/4 cup mixture for the top. Return skillet to stove, and heat balsamic vinegar until slightly thickened, about 2 - 3 minutes. Pour half the glaze over cheese and pears; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.